All food establishments in the City of Lynn must obtain a food permit and all licenses from the City Sanitarian. The Board of Health has established four broad categories of permit types, based upon risk, each with different required certifications and licenses, and an annual schedule of inspections. The schedule of fees is as follows:

Schedule of Fees

FOOD TYPES AND FEES

FEE PER/YEAR

Restaurants (Food Establishments)

$100 Per/year plus $1 per/seat

Food Retailers

$150 <10,000 sq.ft. selling area

$250 >10,000 sq.ft. selling area

Takeout Food Sales

$100 - Gross Sales Up To $100,00

$200 - Gross Sales Up To $200,00

$300 - Gross Sales Up To $300,00

Bakeries

$25 Per 1000 sq.ft. per/year, $100 min.

Commissary Kitchen (Caterers Kitchen)

$200

Residential Kitchen for Bed & Breakfast

$100

Package Stores

$50

Produce Vendors

$50

Ice Cream Vehicles

$75

Hand Carts

$50 Per/year plus $20 per/function

Temporary Food Service

$75 Plus $5 per/stand or vehicle

Catering Service

$50 Per/year + $20 per/function

Fraser Field

$100 Event per/day maximum $700

Food Distribution (Food Warehouse)

$100

Commercial Food Processing

$200

Pasteurization License

$10

Milk License

$10

Frozen Desert License

$25

Bottling License

$75

Dumpster Permit

$25

Vending Machine

$50 Per Location plus $1 per machine

Tobacco

Tobacco $50 *wait list placement possible

Any Other Food Establishment

$50

Food Re-Score Inspection

$50

Food Re-Inspection

$25

Re-Inspection After Violation Follow Up

$50

-

-

NEW BUSINESSES

FEES PER/YEAR

Change of Ownership Inspection

$50

Renovations

$50 - Minor Change
(< 25% of total area)

$100 - Complex Change
(> 25% of total area)

$50 - Per/meeting for Additional Plan Review Meetings

Plan Review (Food Establishment)

$150 - < 100 Seats

$200 - > 100 Seats

Plan Review (Retail)

$100 - < 10,000 sq.ft.

$200 - > 10,000 sq.ft.

Classification of Types
Food establishments are classified based upon risk. Type 1 permits apply to locations which pose a low risk of food borne illness or infection such as convenience stores or corner stores that sell only commercially prepackaged foods and/or whole produce. Type 2 food establishments are considered low to medium risk because they are holding or repackaging pre-made foods and/or selling raw food products. Type 3 permits are medium to high-risk establishments including most restaurants, takeout and delivery restaurants, diners and eateries which prepare raw food to order. Type 4 permits apply to establishments which serve items which pose a particularly high risk and/or require a HAACP plan.

Permission To Sell:

Permit
Type 1:

Permit
Type 2:

Permit
Type 3:

Permit
Type 4:

Commercially prepackaged food

Commercially prepackaged frozen desserts/novelties

Commercially prepackaged milk and dairy products

Whole produce (fruit)

Pre-made foods (hot and cold holding)

Portions of pre-made bakery items

Packaged and labeled pre-cut produce

Fresh or frozen fish*

Soft-serve ice cream*

Hard/Scooped ice cream and milkshakes*

Packaged, labeled and inspected meat or poultry

On-site meal preparation

Butchering meat, fish and poultry

Raw fish, shellfish and lobsters*

Food preparation/storage requiring HACCP+

°Anti-choke training is required for establishments having 25 or more seats.
*Permit holders may require additional state and/or local licenses to engage in these activities.
+Any food establishment proposing a method requiring a HACCP must receive a variance from the Board of Health.

You must immediately discontinue operations and notify the City Sanitarian of any of the following circumstances:
- Interruption/Disconnection of Electrical Service
- Interruption/Disconnection of Water Service
- Contaminated Water Supply
- Fire
- Flood
- Sewage Back-up
- Misuse of Poisonous/Toxic Materials
- Onset of a foodborne illness
- Gross Unsanitary conditions or any other circumstance that may endanger public health.

In the event of an imminent health hazard, the City Sanitarian or food inspector will provide guidance concerning emergency mitigation procedures including discarding spoiled/contaminated foods, disposable utensils and paper goods and/or communicate alternative processes to be followed so long as health hazards remain.